Originally Posted by Claire
Boufa, I've found that almost all purple foods lose color in cooking. Some red cabbages will actually turn an odd blue color. One year I decided to try natural Easter egg coloring. You get some very subtle colors and the red cabbage actually turned the eggs blue, not purple. So if you're going for color, in my experience, those type veggies are best used raw for the most impact.
Claire, I have to agree with you on this. Actually I bought the purple capsicums out of curiosity, just to try them. I was disappointed as they were not as sweet as the red ones and have since disappeared from the marketplace. I seldom use red cabbage and when I do, I add a little more for its colour, to my cabbage, carrot, and dill salad.